RCI-VG.001.0885.001

Persian Cucumber-Yogurt Salad

Name: Persian Cucumber-Yogurt Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Passover Salads
Ingredients: 2 cups yogurt; 1 cup cold water; 3 unit ice cubes; 2 small cucumbers (peeled and diced); 1 small onion (diced); 2 unit radishes (sliced thin); ¼ cup golden raisins; ¼ cup chopped walnuts; 1 tbsp crushed dried mint; 1 unit salt (to taste); 1 unit freshly ground black pepper to taste

Persian Cucumber-Yogurt Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

yogurt
2 cups
cold water
1 cup
ice cubes
3 unit
cucumbers
peeled and diced
2 small
onion
diced
1 small
radishes
sliced thin
2 unit
golden raisins
¼ cup
chopped walnuts
¼ cup
crushed dried mint
1 tbsp
salt
to taste
1 unit
freshly ground black pepper to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Persian Cucumber-Yogurt Salad

Ingredients

Method

What Makes This Variant Distinct